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Easy Ice Cream Strawberry Shortcake

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By Cindy Ensley
Created Jul 16, 2014
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This layered strawberry shortcake dessert is pretty as can be, and is perfect for spring or summer entertaining.

Easy Ice Cream Strawberry Shortcake

  • Prep Time 15 min
  • Total 4 hr 15 min
  • Servings 8
  • Ingredients 4
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Ingredients

  • 1 package (10.75 oz) frozen all butter pound cake (in foil container)
  • 1/2 pint vanilla ice cream, softened
  • 1/2 cup chopped fresh strawberries
  • Whipped cream and sliced strawberries

Instructions

  • Step 
    1
    Remove pound cake from foil container, and line container with cooking parchment paper, leaving paper hanging over 2 sides.
  • Step 
    2
    Cut pound cake horizontally into thirds, creating 3 layers. Place bottom layer into parchment-lined container.
  • Step 
    3
    In small bowl, stir together softened ice cream and chopped strawberries. Spread half of the ice cream mixture over bottom layer of cake in container; top with second cake layer.
  • Step 
    4
    Spread remaining ice cream mixture over that, and top with final layer of cake. Return cake to freezer for about 4 hours or until ice cream is very firm.
  • Step 
    5
    Remove cake from container, using parchment as handles. Slice and serve with whipped cream and sliced strawberries.

Nutrition

Nutrition Facts are not available for this recipe

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